Cook meat (draining it is optional) Then mix in seasoning, some water and the entire can of tomato sauce. I usually put in the stewed tomatoes here also. My picky eaters sometimes ask me to skip that. Depends on my mood whether I do or not!! Then add corn and stir. Cover and let it all simmer for at least 20 minutes. I let my last one simmer (low) for almost 2 hours. Stir often enough so that it doesn’t stick.

I think the blended bean and tomato idea is awesome! Chili is really missing something without the beans. I always make mine the day before I serve it, soooo much better the second, third,….days:)

Also a comment on your gold fish – they will live in any condition possible, so don’t worry about ph and such. In Wisconsin you find them in cow tanks all the time and they are happier then hell:) They also grow to the size of their environment, so only make the take as big as you would like to see the fish.